Sunday morning breakfast, and we weren’t in the mood for typical eggs! I whipped up these yummy fruit topped banana oat pancakes, and needless to say they went fast! They are quite healthy, and very flavorful. I love pancakes, so does my family, but we do try to watch what we eat, and are trying to set a good example for my son. I didn’t use any flour in this recipe, I switched it up for oats, and a little corn meal. The banana flavored them up, and added an extra sweetness naturally. The fruit topping was delicious all by itself, but combined with these pancakes, well even better! One thing I love about the fruit topping, is that the peaches picked up the color of the berries as you can see in the picture. So pretty! Also, I did drizzle a little maple syrup on top! I am human, and love maple syrup. By the way, you can eat these for dessert, they are that good!
1 cup oats
1/4 cup corn meal
1/4 to 1/2 cup low fat milk
olive oil for frying
1 tablespoon sugar
1 teaspoon cinnamon
1 teaspoon baking powder
For the Fruit Topping
2 cups fresh or frozen mixed fruit
Splash of orange juice
(I had, peaches, strawberries, and blackberries)
Add to a pan, with 1 teaspoon sugar, and a splash of orange juice. Cook on medium low until fruit is soft. Set aside, but keep warm until ready to use.
Directions for Pancakes
In you food processor, or blender add your oats, corn meal, egg, banana, milk, sugar, baking powder and cinnamon. Blend until it has a creamy consistency. Heat up a non stick pan, and add your olive oil. You may use whatever oil you like. Next drop tablespoon amounts of batter into pan. Cook until bubbly, then flip. This only takes a couple of minutes. When finished cooking oat cakes, plate them, and drizzle with warm fruit topping and maple syrup! You may also top them with whipped cream for extra decadence! Enjoy ;o) Makes approximately 18 silver dollar pancakes.
Tip: I made my pancakes into silver dollars, but you can make them as big as you like.
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